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1
Soup Base:
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2
Cut all the vegetables (with the exception of the purslane) into pieces and place in a pan. Cover with water and season with salt. Bring to medium heat and let cook.
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3
Broth:
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4
Fill a large saucepan with water, add the peeled beets, peppercorns, a pinch of salt, mustard seeds and thinly sliced tangerine. Bring to a boil until the beets are cooked.
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5
Remove the beets and puree in a food processor or blender until smooth. Add 2 to 3 tablespoons of water if needed to smooth.
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6
Risotto:
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7
In a large saucepan, saute the garlic in a little olive oil until lightly browned.
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8
Add half of the beet mixture, onion and drizzle of olive oil if necessary.
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9
Keep stirring and add the rice. Saute for a minute and add the Cassis Liqueur, letting the alcohol evaporate.
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10
Pour in a ladle of broth and continue stirring until the broth is absorbed into the rice. Continue adding one ladle of broth at a time until all is absorbed and the rice is cooked and creamy. Halfway through, add the rest of the chopped beets, stirring constantly.
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11
To make the risotto even creamier, add a little cheese at the end and let melt while constantly stirring,
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12
Check the salt and serve immediately with a little more cheese on each plate.
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13
Finally, add the sprigs of purslane and cook for 5 more minutes.
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14
Serve warm.
